Winter Squash Soup Photo
Winter Squash Soup

YIELD Makes 4 servings


1 tablespoon low-fat vegetable oil spread
1 tablespoon minced shallot or onion
2 cloves garlic, minced
3 fresh thyme sprigs
1 pinch dried rosemary
2 packages (10 ounces each) frozen winter (butternut) squash, thawed
1 cup fat-free reduced-sodium chicken broth
3 tablespoons fat-free (skim) milk
Fat-free sour cream (optional)


  1. Melt vegetable oil spread in medium saucepan over medium heat. Add shallots, garlic, thyme and rosemary. Cook and stir 2 to 3 minutes or until shallot is tender. Add squash and chicken broth; bring to a boil. Add milk; stir until blended.
  2. Remove thyme sprigs from soup. Transfer soup to blender or food processor; blend until smooth. (Add additional liquid to make soup thinner, if desired.) Top with dollop of sour cream.
This recipe appears in: Soups
Serving Size: 1 cup soup
Sodium 135 mg
Protein 5 g
Fiber 2 g
Carbohydrate 22 g
Cholesterol <1 mg
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 16 %
Calories 116
Vegetable 4
Fat 1/2
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